Name: Basmati Rice Salad with Peas, Mint, and Lemon
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: For the rice: -; 2 cups uncooked basmati rice (to yield 5 to 6 cups cooked rice) -; 3 cups water (or more, depending on the rice's package instructions) -; 1/2 teaspoon kosher salt -; 2 (2-inch) strips of fresh lemon zest (use a vegetable peeler to take just the zest, not the whole peel, off of a fresh lemon) -; For the mix-ins: -; 2 cups shelled English peas (from about 1 1/2 to 2 pounds of shell-on peas), or 2 cups of frozen peas -; 1/4 cup golden raisins or currants, plumped in enough water to cover the raisins for 5 to 10 minutes, then drained -; 1/2 cup minced green onions, including the greens (about 2 green onions) -; 1 teaspoon finely minced fresh mint leaves (spearmint) -; 1 1/2 teaspoons finely grated lemon zest -; 2 tablespoons lemon juice -; 1/4 cup extra virgin olive oil -; 1/2 teaspoon kosher salt -

Ingredients for - Basmati Rice Salad with Peas, Mint, and Lemon

1. For the rice:

2. 2 cups uncooked basmati rice (to yield 5 to 6 cups cooked rice)

3. 3 cups water (or more, depending on the rice's package instructions)

4. 1/2 teaspoon kosher salt

5. 2 (2-inch) strips of fresh lemon zest (use a vegetable peeler to take just the zest, not the whole peel, off of a fresh lemon)

6. For the mix-ins:

7. 2 cups shelled English peas (from about 1 1/2 to 2 pounds of shell-on peas), or 2 cups of frozen peas

8. 1/4 cup golden raisins or currants, plumped in enough water to cover the raisins for 5 to 10 minutes, then drained

9. 1/2 cup minced green onions, including the greens (about 2 green onions)

10. 1 teaspoon finely minced fresh mint leaves (spearmint)

11. 1 1/2 teaspoons finely grated lemon zest

12. 2 tablespoons lemon juice

13. 1/4 cup extra virgin olive oil

14. 1/2 teaspoon kosher salt

How to cook deliciously - Basmati Rice Salad with Peas, Mint, and Lemon

1 . Stage

Cook the rice: Put 2 cups of basmati rice in a medium thick-bottomed pot. Add 3 cups of water (less or more depending on package instructions), 1 teaspoon of salt and 2 strips of lemon zest. Bring to a boil, lower the heat to a low simmer, cover the pot and let cook for 15 minutes (again check your package instructions). Remove from heat, keep covered, and let steam for 10 minutes.

2 . Stage

Prepare the peas: If using fresh peas, blanch them in boiling salted water (1 quart water, 1 1/2 teaspoons salt) for 3 to 4 minutes, depending on the size and freshness of the peas (larger older peas will take longer than smaller fresher peas). Strain peas from blanching water and place in a bowl of ice water to shock them and stop the cooking, then strain. If using frozen peas, they are already blanched, so defrost them by placing them in a strainer and running lukewarm water over them for a minute.

3 . Stage

Cool the rice to room temp: Once the rice is cooked, spread the rice out on a large baking sheet pan to cool quickly. Let cool for 10 minutes, or until room temperature. Place in a large serving bowl.

4 . Stage

Combine the rice with mix-in ingredients to serve: To the rice add the peas, raisins, green onions, mint, lemon zest, lemon juice, olive oil, and salt. Toss to combine and serve.